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Results 11 - 20 of 125 for shredded carrot-pineapple salad
11. CARROT CAKE
Preheat oven to 350 degrees. ... fold in coconut, carrots, pineapple, walnuts, and raisins. Divide ... beat until smooth. Frost cake. 12 servings.
Pour boiling water on gelatin ... in cold water, pineapple (with syrup) and salt. Refrigerate ... set. Stir in carrots. Pour into 4-cup ring ... firm. Unmold on salad greens. 6 servings.
Place raisins in bowl; cover ... drain well. Cut pineapple into small pieces. Mix pineapple with shredded carrot and raisins. Cover and chill. ... desired. Makes 4 servings.
Place raisins in bowl, cover ... Drain well. Cut pineapple into small pieces. Mix pineapple with shredded carrots and raisins, cover and chill. ... desired. Makes 4 servings.
Toss lightly carrots, marshmallows, pineapple, raisins, and coconut. Add salad dressing and carefully fold in whipped topping. This salad freezes nicely.
Heat pineapple (with syrup) and water until ... thickened slightly but not set. Mix in remaining ingredients; pour into 4 cup mold. Chill until firm.
Grease and flour 10" spring ... smooth. Stir in carrots, pineapple and nuts. Pour into pan. ... spreadable. Add coconut, raisins and nuts. Mix and frost.
18. CARROT CAKE
Bake at 350 degrees for 45-60 minutes.
Sift together dry ingredients. Add liquids; stir together. Add remaining ingredients and mix together. Bake in a greased and floured 9x13 ...
Combine all ingredients except lettuce; stir well. Cover and chill for 2 to 3 hours. Serve on lettuce leaves. Yield: 6 servings.
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